Roasted Beet Salad
A vibrant Roasted Beet Salad featuring earthy beets, peppery arugula, creamy goat cheese, and crunchy walnuts, drizzled with balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium-sized beets
- 2 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets thoroughly and wrap them individually in aluminum foil, sealing them tightly to lock in moisture.
- Roast the beets in the oven for about 45-60 minutes, or until fork-tender.
- Allow the beets to cool, then peel off the skins and slice them into rounds or wedges.
- Combine the fresh arugula, sliced beets, crumbled goat cheese, and chopped walnuts in a large bowl.
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a separate small bowl.
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately, and enjoy the colors and textures!
Notes
For easier peeling, wear gloves to avoid staining your hands. Consider adding sliced apples or oranges for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://www.thestationrecipes.com/roasted-beet-salad/